Slow-Cooked Chicken Jalfrezi is a popular choice in our home and I’m sure your family will agree. This quick simple and easy dish is guaranteed to save you time, as you just throw everything in and let the slow cooker work its magic. Anything quick simple and saves me time in a busy day is always a great idea and the smell when you return home to this fragrant cooked meal is just divine.
This recipe for Slow-Cooked Chicken Jalfrezi is also highly nutritious and packed with flavour.
This recipe could easily be adapted to use leftover Turkey, which I’m sure there is likely to be judging by the size of my Christmas Day Turkey this year!
This Slow -Cooked Chicken Jalfrezi can also be frozen and reused at a later date so perfect as there will be no waste. However, I am certain that once your family taste this delicious recipe they might be asking for more. You can also adapt the recipe if you prefer alternative meat or a meat-free substitute, there really are no rules and you can also alter the heat in the dish, should you prefer it a little spicier.
Oil or Frylight
400g Chicken breast pieces
1 tsp Cumin Seeds
An Onion diced
One Red & Green Pepper diced (deseeded)
1 garlic clove mashed
2cm piece of grated & peeled ginger
1tbsp Curry Powder
1/4 tsp mild Chilli Powder
1tsp Ground Coriander
Ground Cumin 1tsp
2 tbsp Water
400g Tin of Chopped Tomatoes
Generous Pinch of Salt
Method for Slow-Cooked Chicken Jalfrezi
- Fry the Cumin Seeds for 2 minutes in a small amount of oil or Frylight, Add the Chicken and lightly brown.
- Next transfer contents to slow cooker and add remaining ingredients.
- Give the dish a good stir.
- Cook on High for 3 to 4 hours or Low for 6 to 7 hours.
- Serve with Rice and Naan.